Vegetables Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Tomatillos can be forced-air or room cooled. The main reason to cool rapidly is to retain the fresh appearance of the husk. Tomatillos can be stored under a wide range of conditions. At ambient temperatures, the husks will dry, but the fruit will remain in good condition for about 1 week. For longer storage life temperatures of 5°C to 10°C (41°F to 50°F) with moderate humidity levels (80-90% RH) are recommended to retain the freshness of the fruit and the husk. At 5°C (41°F) chilling injury will occur after about 3 weeks.
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
Tomatillos produce low amounts of ethylene at immature (0.5 to 2 µl/kg·hr at 10 to 20°C [50 to 68°F]) and mature stages (1 to 10 µl/kg·hr ). At horticulturally overmature stages, i.e. when the fruit show yellow color change due to ripening, ethylene production rates can be high (20-40 µl/kg·hr at 20°C (68°F)).
Exposure of mature fruit to ethylene causes undesirable color change.
No information is available.
Physiological and Physical Disorders
Use of Materials
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The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.